We have made this several times now, and the results are really yummy. The frozen puff pastry I bought recommends baking at 400 and not 350. For me, cooking at 350 for 20 minutes yielded a less puffy and anemic sort of looking pastry much like some of the pastries pictured up to the left. When cooked at 400 for 25 minutes, the pastries rocked!!! Thanks for sharing such a simple and tasty recipe!!!
These were really good, I think next time I will add a little bit of raw sugar on the tops
I cooked the apples in the saucepan with all the other ingredients to soften them up first for about 5 minutes. Threw in some blueberries and dried cranberries as well. Delicious with custard. The puff pastry would be better if you sprinkle some sugar on it first.
Very nice. My 5-year-old son helped me make these for his turn at snack/show-and-tell -- he's gotten the cooking bug, so he likes to help Daddy in the kitchen, and is so proud to bring great treats to his classmates that he helped to make. Thought the filling was going to bleed out, but it stayed nicely. Baked them at 400 (per dough directions and suggestions here) for about 20-25 minutes. Worked well, so they became dessert for the wife on Valentine's Day as well. Thanks much!
I have made these a few times now and they are really good and easy to make. I would reduce the nutmeg to 1/4 tsp. as suggested by others, the nutmeg does overpower it a bit. I also suggest to mix just the lemon juice and apple and not mix the dry ingredients until you are ready to put onto the pastry, this will eliminate excess juice which will make it difficult to seal the pastry. I also make these into only four and shape them into triangles. Once sealed I brush the outside with egg and sprinkle raw sugar onto it. DELICIOUS!
These were very easy to make and tasted great,except for the nutmeg.I think 1/2 tsp is way too much.Next time,I'll omit it altogether.It overpowers all the other flavours.This would be great with blueberries or strawberries too.
After reading some of the other reviews my first attempt at this recipe went like this: reduced the nutmeg to 1/8 tsp (perfect!), reduced amt of filling (I could not fit 1/4 cup on my squares without it overflowing), and sprinkled a tiny bit of regular sugar on top. Baked at 400 degrees for 23 mins. The filling was SO delicious but the pastry part seemed a little bland, so I made a simple icing (1/2 cup of sifted powdered sugar, 1/8 tsp vanilla extract, 1 tblsp milk) and drizzled that on top. Viola! The perfect pastry. Thank you chef Fifi...my family loved it!
My kitchen counter was a disaster by the time we were done, but they were delish! Completely worth the cleanup. I cut the apples pretty small and mixed them up with some raspberries (since they were in season and I love them), then brushed with egg and sprinkled with cinnamon and sugar. YUM. Thanks for the recipe!
Might not like puff pastry as much as I had thought. They were good though. Found the dough a bit difficult to work with when the apple juices got on the edges, so I had to wipe them off before the egg wash. Husband rated this 3.75 and I think I'd agree. Would consider making this again, but maybe put a little more apple filling in the center? I may have scimped unintentionally.
We adore this recipe! I can eat them all in one night by myself however, so if Hubby is to get any make two batches!